1 cup Cocoa

3/4 cup Boiling water

1 3/4 cup Cake flour

1 3/4 cup Sugar

1 1/2 tsp. Baking soda

1 tsp. Salt

1/2 cup Vegetable Oil

7 Eggs, separated

2 tsp. vanilla

1/2 tsp. Cream of tartar

Chocolate Glaze

6 oz. Semisweet chocolate chips

1/4 cup butter Or margarine

2 tbsp. Light corn syrup

Move oven rack to lowest position. Heat oven to 325 degrees.

Stir cocoa and boiling water until smooth; cool 20 minutes.

Mix flour, sugar, baking soda and salt in bowl.

Make a well and add, in this order: oil, egg yolks, cocoa mixture and vanilla. Beat with spoon until smooth.

Beat egg whites and cream of tartar in large bowl on high speed until stiff peaks form.

Pour egg yolk mixture gradually over egg white mixture, folding gently with rubber spatula just until blended.

Pour into ungreased tube pan, 10 X 4 inches.

Bake 60 to 65 minutes or until top springs back when touched lightly. Invert pan on heatproof funnel or bottle immediately until cake is completely cool. Remove from pan. Prepare chocolate Glaze; spread over top of cake.

16 Servings.

Chocolate Glaze: Heat all ingredients over low heat, stirring constantly, until chocolate is melted; cool slightly.